CHICKEN-VEGETABLE Frittata, Medium shallot

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CHICKEN-VEGETABLE FRITTATA

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1 medium shallot

1whole boneless, skinless chicken breast, sliced (see TIPS)

1cup fresh mushrooms

1 small zucchini

3/4 cup fat-free egg substitute or 3 eggs

2teaspoons skim milk 1/4 teaspoon salt

Dash black pepper

2ounces reduced-fat colby cheese

Position multipurpose blade in work bowl. With processor running, add shallot through feed tube. Process until chopped, about 5 to 10 seconds.

Spray 12-inch skillet with no-stick cooking spray. Heat over medium-high heat. Add shallot and chicken. Cook and stir for 5 to 8 minutes, until chicken is no longer pink. Set aside.

Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add mushrooms. Process to slice.

Reverse disc to shred. Add zucchini. Process to shred. Combine mixture with chicken in skillet. Cook and stir over medium-high heat for 2 minutes, until crisp-tender.

In small bowl, combine egg substitute, milk, salt, and pepper. Pour evenly over vegetables in skillet. Reduce heat to medium. Cover. Cook for 3 to

5 minutes, just until set, occasionally lifting edges of egg mixture to allow uncooked egg to flow to the outer edge.

Add cheese to work bowl. Process to shred. Sprinkle over egg mixture. Cover. Reduce heat to low. Cook for 1 to 2 minutes to melt cheese.

Yield: 4 to 6 servings.

Per serving: About 149 cal, 22 g pro, 5 g car, 4 g fat, 41 mg chol, 333 mg sod.

11 CUP specifications

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KitchenAid 11 CUP CHICKEN-VEGETABLE Frittata, Medium shallot, Small zucchini, Dash black pepper

Models: 11 CUP